Paella a la Valenciana

Paella takes its name from the two-handled shallow pan, called a paellera, in which it is customarily cooked. The dish originated in Valencia, Spain, where it is typically made with a medium-grain rice, rabbit or chicken, tomatoes, beans and often snails. In this recipe, the snails are replaced with shrimp.
Average Customer Rating:
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Customer Reviews for Paella a la Valenciana
Review 1 for Paella a la Valenciana
5 out of 5
5 out of 5
SwissMissykins
,Victoria
,BC
July 7, 2012
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
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What a great summertime dinner!
July 7, 2012
I made this last night, hoping it would be at least eaten by the kids - it was a hit! It turned out exactly as pictured, was pleasantly creamy and well-flavoured, and was a great way to use up leftover grilled chicken thighs! The instructions were clear and do trust them...not stirring something and cooking rice uncovered seems unnatural, but it works! My only warning - make sure that the heat is low enough to cook the rice, but not high enough to cook it to the bottom of your skillet or paella pan.